Dinner Menu

Tuesday, March 8th, 2011

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Small Plates

10.

Organic Lettuces, Caesar, croutons

Crispy Rice and Clam Croquettes, tartar sauce and rutabagas

Red Wine, Lentil and Potato Soup, sumac

Apple and Parsnip Soup, barley and chevre

Stuffed Quail and Cabbage, fig, bacon and jasmine rice

Sweet Potatoes, flying fish roe, jalapeno, radicchio, almonds and sherry

Chicken Liver, Peanut and Coco Nib Terrine, salted caramel gastrique

Pickled Trout, horseradish apple salad

Rabbit Rilletes, carrot “kraut”, mustard and toast

Offal Veal Boudin Blanc, fried cornichons, beets and parsley puree

Sourdough toast (2.)

Pasta

18.

Pizzichi di Farro, beet green pesto, sheep milk blue cheese

Rigatoncini, roasted tomatoes and Parmesan

Potato gnocchi, pancetta and green kale, milk poached roasted garlic “cream”,

Linguini, veal ragout, ricotta, lemon and thyme

Mustard spaetzle, whey braised pork and whaetberries

Torchio, bone marrow “Bolognese”

Plates

25.

Seared NEFF Skirt Steak, caper roasted potatoes, kale and bordelaise vinaigrette

REQUIRED LEGAL NOTICE:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy